Vegan Bagel Sandwich with Pesto
This vegan bagel sandwich with pesto is full of fresh flavors and lots of veggies. Even better, making a vegan bagel sandwich recipe isn’t complicated and takes less than 20 minutes. It’s perfect for breakfast, lunch, or even a light dinner!
Servings: 4 servings
Calories: 391kcal
Equipment
Ingredients
- 4 bagels halved
- 1 batch of Sunflower Seed Pesto
- ½ teaspoon of freshly ground black pepper
- 5 ounces of baby spinach
- 1 avocado sliced thinly
- 16 small cherry or grape tomatoes halved
- 1 red onion sliced thinly
Instructions
- Toast bagel halves.
- On each bagel half, spread Sunflower Seed Pesto and layer with spinach leaves, avocado slices, sliced tomatoes, and sliced red onion.
Notes
- Open face sandwich. This vegan bagel sandwich is meant to be enjoyed open-faced, which means you can pile on the veggies, making it a heartier meal.
- Eat immediately. I find that these pesto sandwiches taste the best when freshly made. If taking on the go, I recommend keeping the veggies separate and adding them at the last minute.
- Get creative. Use this bagel sandwich recipe as a guide and make your own combinations to use up ingredients you have in the fridge.
Nutrition
Calories: 391kcal | Carbohydrates: 65g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 0.02mg | Sodium: 596mg | Potassium: 600mg | Fiber: 7g | Sugar: 2g | Vitamin A: 3437IU | Vitamin C: 18mg | Calcium: 68mg | Iron: 3mg
